We had our daughter tested for food intolerances last year, and her reaction to egg were skyrocket high. (Thankfully, she doesn’t react to the majority of food she eats on a regular basis, which is a sign that her gut is in good shape). She is slightly intolerant to gluten, so we have been keeping her gluten-free for the most part. Gluten-free and egg-free makes for some interesting baking, but it can be successful (the above picture is egg-free, gluten-free, dairy-free pancakes – and they were yummy too!).
When you combine the gluten-free and the egg-free together, it does become a little more complicated, but today I wanted to share some of the substitutes you can make for egg-free baking. I’ve been filing these suggestions away, and thought some of you might find them helpful too! Thankfully, there are many good substitutes. And, for those of you who also have to bake “egg-free”, I’d love to hear your experience and advice.
There are two things to consider when replacing eggs, the “lift” eggs give a product and egg’s binding properties. Some of the following don’t help give good rise, but do bind. You may want to add about 1/2 teaspoon more baking powder per recipe to help prevent it from being too dense. Most of these options are vegan as well.
Seeds: 1 tablespoon ground or whole chia or flax seed soaked in 3 tablespoons of water for 15 minutes.
Fruit and squash: ¼ cup mashed ripe banana, mashed avocado, cooked winter squash, mashed potatoes, pureed prunes, applesauce, or other fruit puree.
Starch: Anything starchy will help bind a baked good together. This includes arrowroot powder (most natural), corn starch (use organic, or GMO-free), or potato starch (I have been experimenting with potato flour, since it is a “whole food”). Use 2 tablespoons per egg.
Gelatin or agar-agar: Unflavored Gelatin: Dissolve 1 tablespoon gelatin in 1 tablespoon of cold water. Beat in 2 tablespoons of boiling water until frothy. OR 1 tablespoon of agar agar powder +1 tablespoon of water; whip, chill and whip again – equals 1 egg. (Use agar-agar for vegan option)
Vinegar and baking powder: To help add rise, you can try the following: 1 tsp baking powder + 1 TBS water + 1 TBS vinegar.
The above are all ingredients I feel comfortable adding to my food. The following options I haven’t researched yet (if you have any information to give, please do!)
Ener-G Egg replacement (gluten-free): Follow package instructions
Xanthan gum: Whip together 1/4 teaspoon of xanthan gum in 1/4 cup water
I’ve mostly used chia seeds and squash or fruit purees. I have been trying to avoid any “extra” ingredients, but I do find that arrowroot or other starch really helps with gluten-free baked goods, though not necessary in regular, egg-free wheat products. While this has been working well for me, I do find that the end result is a bit heavy. Not a problem in our family (my daughter really doesn’t notice), but I have been working on a baked donut recipe for her birthday that we will be sharing with friends, so I am experimenting to see if I can make it a bit lighter in texture.
We have truthfully been mostly sticking to making pots of rice and quinoa to eat, rather than concentrating on the more time consuming task of baked goods. But, every kid needs pancakes or a cupcake sometimes!
Does anyone bake egg-free? I’d love to hear your advice/experience/thoughts!
Latest posts by KimiHarris (see all)
- Why I’m Spatchcocking My Turkey This Year - November 26, 2019
- Autumn Roasted Vegetables (with Sweet Potatoes, Cabbage, Squash, Cranberries, and Potatoes) - November 19, 2019
- How Illness Changed How I Viewed Food - October 2, 2019